Hey there, fellow food adventurers! Let's talk about chocolate, shall we? And not just any chocolate, but the kind that comes in the form of a gloriously fudgy, melt-in-your-mouth cookie that just so happens to be vegan! Yes, you heard right.
I know, I know, the word 'vegan' sometimes makes people think of sad, dry, tasteless things, but trust me, these cookies are anything BUT that. We're diving headfirst into a world of rich, decadent flavor and a texture that's so good, it's almost sinful.
So, what's the secret? Aquafaba, my friends! That’s right, that liquid from the humble can of chickpeas, is a total game changer! We're whipping it up like egg whites and using it to create a base that is light and airy, yet creates the perfect base for our cookie
These aren't just your average cookies; they're a sensory experience. Imagine biting into a perfectly crispy exterior that gives way to a gooey, intensely chocolatey center. And the tahini? Oh, the tahini! It adds a nutty depth that perfectly complements the dark chocolate, creating a flavor profile that’s sophisticated and satisfying. And the best bit? We are using no oil or margarine in these cookies, just good healthy fats.
But here's the best part, this recipe is a healthy and nutritious twist on a classic treat. We're talking less sugar and no oil or margarine, making it a guilt-free indulgence you can enjoy any time of the day.
And because we're all about sharing the good stuff, feel free to swap the tahini with any nut or seed butter you have on hand. The end result will be delicious every time! Make a batch of these and bring a smile to any face!
Vegan Chocolate Tahini Cookies
Yields: 12 cookies Prep time: 15 minutes Cook time: 10 minutes
Ingredients:
- 130g vegan dark chocolate (70% cocoa), divided
- 80ml aquafaba (chickpea brine)
- 150g sugar (caster or coconut)
- 85g runny tahini
- 93g plain or gluten-free flour mix
- 35g cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda (GF certified if needed)
- White sesame seeds, for garnish
Instructions:
- Preheat your oven to 175°C (345°F) and line a baking tray with baking paper.
- Slowly melt 100g of the chocolate over a water bath. Chop the remaining 30g into small chunks.
- Use an electric whisk to whip the aquafaba until thickened and foamy (no need for stiff peaks).
- Gradually add the sugar to the aquafaba, whisking well after each addition.
- Fold the melted chocolate into the aquafaba mixture until well combined. Make sure the melted chocolate is still warm.
- Fold in the tahini.
- Sift in the dry ingredients in three batches, incorporating well after each batch and ensure there are no dry pockets.
- Dollop 2 heaped tablespoons of batter per cookie onto the baking tray, leaving plenty of space between each cookie. You may need to bake them in two batches. Adorn the cookies with the chopped chocolate and sesame seeds.
- Bake for about 10 minutes. Let the cookies cool completely before serving. Store in an airtight container for up to 3 days.
Notes:
- Aquafaba: Use the liquid from a tin or jar of low-sodium chickpeas, or from home-cooked chickpeas. No need to reduce it.
- Sugar: Caster sugar gives the crispiest outer shell, but coconut sugar works well too.
So there you have it! A simple, fun, and incredibly rewarding vegan cookie recipe that is a delight for any occasion! Happy baking, and remember to share the love!